Chili Rellenos Casserole Recipe
Ingredients
- 2 (7 ounce.) cans whole green chilies, rinsed & seeded
- 1 1/2 lbs. Monterey Jack cheese, grated
- 4 Large eggs, slightly beaten
- 1/2 c. cool lowfat milk
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
Directions
- Line a greased casserole dish with 1/2 of the chilies and sprinkle with half grated cheese.
- Repeat by using other 1/2 of chilies and the remaining cheese on top.
- Combine remaining ingredients and pour over chilies and cheese layers.
- Bake at 350 degrees for 35 min or till lightly browned and set.
- Let cool 5 min before cutting into squares.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 492 | |
| Calories from Fat 341 | 69% |
| Total Fat 37.88g | 47% |
| Saturated Fat 22.78g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 1057mg | 44% |
| Potassium 277mg | 8% |
| Total Carbs 5.14g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.51g | 2% |
| Protein 33.24g | 53% |
